Jose Gutierrez

General Manager

I was born and raised in Mexico City, where I pursued studies in accounting. Following our family's relocation to the San Francisco Bay area, I dedicated the majority of my professional years to the retail sector. However, after an 18-year tenure in retail, I found myself seeking a more fulfilling career path, prompting a much-needed hiatus to evaluate my next professional move.

During a visit to a friend's secondary restaurant, I was offered the position of General Manager (GM), as the establishment had been unable to secure a dependable GM for two years. This opportunity marked the inception of my career in hospitality. Over a five-year period, I served as the restaurant's manager until its subsequent sale by the proprietor.

After the restaurant was sold, I knew I wanted to continue in the hospitality industry and sought to expand my knowledge. I found a position at Quince in San Francisco and was part of the team that helped the restaurant earn their second Michelin Star. After leaving Quince, I managed restaurants in the Bay area, including Lungomare and Parlour in Oakland, Sasa in Walnut Creek, B-Side in San Francisco, and helped open LB Steak Bishop Ranch and Izzy’s in the peninsula. 

My thirst for knowledge and desire to hone my skills to better serve the guest led me to attend multiple wine seminars and spirit training sessions, while also experimenting with new cooking techniques. I learned how wine and food can work cohesively to create a better dining experience. 

Hospitality has taken me on an unexpected yet welcome journey, from GM to Captain, to Director of Operations, to Kitchen Manager, to Wine Director. It is the only industry where I feel at home. Mexico is known for welcoming people with open arms, and hospitality offers that opportunity every day when we open our doors to every guest and enthusiast seeking a memorable time and a great meal. Foray offers that same welcoming spirit with a unique approach in a small, intimate setting.